General Discussion: Homemade pizza thread [OONI BOYZ RISE UP]


swede
swede avatar

9830 posts since 21/3/09

3 Sep 2020 09:56
Compilation of insights regarding homemade pizza cooking. Please share tips and results

Birdman wrote:
stoney wrote: Is the ooni better than the roccobox ? Also is there anywhere you can get pre made dough that you can freeze ?

I’ve not actually used a Roccbox but I did a bit of research and decided the Ooni looked better for decent, consistent results (especially the Koda as gas is incredibly consistent) - turn it on, leave it for 15 minutes and its perfect.

Re: Dough - I don’t know if you can get in the UK, but a few places here do it. If you are looking to make Neapolitan style pizza, I would make your own dough. The stuff I have bought previously from stores here to use in my regular kitchen oven is made with regular flour as opposed to ‘00’. Regular flour doesn’t do well for a very hot, quick cook (60-90 secs in Ooni) so I would recommend you make your own dough with 00. It’s a piece of piss and you basically do it 24 hours ahead, or failing that the night before/morning of the day you want to have it and leave it out to prove. If you are going to the trouble of buying a pizza oven it’s worth making the dough, using San Marzano tomatoes etc - really makes a difference.

JustinCredible wrote: Just to echo what Birdman said, I have the gas powered Koda and have tried normal & 00 flour and the 00 gave much better results.

I ordered various 1kg bags of 00 flour, a couple of different types of mozzarella to try, pepperoni, wild boar Salami and a few other treats from the below website and was really impressed with the superior quality over supermarked bought produce.

https://www.adimaria.co.uk/

wembly wrote: best recipe I found so far and best results for neapolitan pizza

https://www.youtube.com/watch?v=-dLBy0LyitM
Prospekt wrote: Yeh always use 00 flour. Got stuck in to the pizza making during myself during lock down. Really helpful to use a pizza dough calculator like the below to get all the ratios right.

https://www.stadlermade.com/pizza-dough-calculator/

Couple of good videos here too.

https://youtu.be/HkXojFU_LrE

https://youtu.be/mcU5k30WEuk

MrW wrote: For dough, use a breadmaker if you've got one - whack all the ingredients in, turn on dough mode, 60 mins later perfect dough. We buy 00 flour from a local pizza maker, way better than stuff we've bought in shops, and use a bit semolina flour on the peels. +1 on making fresh sauce, only takes 10-15 mins.

Have used our Ooni 2 loads through the summer but moving it on soon to get a Karu, we've got an open fire so have shitloads of logs we can use rather than pellets.
MrW
MrW avatar

3015 posts since 1/8/11

3 Sep 2020 10:05
Cool
Jimmy326
Jimmy326 avatar

4593 posts since 22/9/07

3 Sep 2020 10:28
Had mine for about two years and only used the fucker twice Laughing out loud Dunno why cos results were really good, but never seem to plan the time to get the dough pre-made and have decent ingredients in.

I used the frozen dough from Sainsburys once, think it's by Northern Dough Company. Gave a good, crisp base, but defo best to make the effort and do your own if you can plan ahead.
beenbuRned
beenbuRned avatar

938 posts since 16/12/03

3 Sep 2020 10:43
Kenji is the guy you hear most food vloggers talk about:

https://www.youtube.com/watch?v=7M8LlmWg3D0
https://www.youtube.com/watch?v=8qU7nRd9fiU
https://www.youtube.com/watch?v=WDK762aVaMI
swede
swede avatar

9830 posts since 21/3/09

3 Sep 2020 10:51
Kenji a real G tbf. serious eats is the one
YLAup
YLAup avatar

5703 posts since 5/9/11

3 Sep 2020 11:36
I got an on-demand pizza oven last night. It's called Franco Manca.
rural
rural avatar

17784 posts since 26/9/06

3 Sep 2020 11:51
YLAup wrote: I got an on-demand pizza oven last night. It's called Franco Manca.

Lol. Half price?
swiftus
swiftus avatar

1499 posts since 1/7/09

3 Sep 2020 12:20
Most niche thread on Fuk
Hanto
Hanto avatar

3123 posts since 30/11/09

3 Sep 2020 14:14
You need to get on the Pizza Show on YouTube. Great show. There's a guy on there in Brooklyn, other than the host, who has a great place and is almost too passionate about Pizza.
andymakesglasses
andymakesglasses avatar

20590 posts since 26/1/06

3 Sep 2020 14:29
swiftus wrote: Most niche thread on Fuk

I think anything in Womenswear takes that crown.
wembly
wembly avatar

572 posts since 15/1/13

3 Sep 2020 14:32
this was my first real try in a wood fired oven

JustinCredible
JustinCredible avatar

2691 posts since 11/6/08

posted 3 Sep 2020 14:51, edited 3 Sep 2020 14:51
My first attempt - pepperoni & wild boar salami with mozzarella on gas powered Ooni Koda

swede
swede avatar

9830 posts since 21/3/09

3 Sep 2020 15:23
fuck yes boys Ubercool
Best
Best avatar

9931 posts since 21/10/05

3 Sep 2020 15:35
Wanted one ever since Seenmy posted about his ages ago, managed to get a cheap one last Black Friday.

Had massively varying results, these are early ones which aren’t the best!

My top tips, passata makes a great base for the sauce, and fresh yeast is a must.

MrW
MrW avatar

3015 posts since 1/8/11

3 Sep 2020 15:49
Old one but first attempt in an Ooni 2, basil leaves now added after cooking. Laughing out loud

Breadmaker dough, homemade sauce & buffalo mozzarella.

rural
rural avatar

17784 posts since 26/9/06

3 Sep 2020 16:17
Looks nice that W
toiler
toiler avatar

163 posts since 4/5/09

3 Sep 2020 16:42
I've been using a roccbox, pretty happy with results and looking forward to using the new wood burner when it arrives.

I've been using Adam atkins recipe from the gozney videos but doing a 3 day fridge temp ferment, works great but was hoping for a bit more leoparding.

https://www.pizzamaking.com/forum/index.php?topic=40885.0

This thread has some great looking pizza in it, probably give one of his recipes a crack next week.

I'll upload some pictures next time I cook, interested to see what else people are getting out of their ovens.
wembly
wembly avatar

572 posts since 15/1/13

3 Sep 2020 17:05
my guy

https://www.youtube.com/watch?v=hL8xsp1VLII
swiftus
swiftus avatar

1499 posts since 1/7/09

3 Sep 2020 17:07
That looks pretty bangin tbf W Cool
Birdman
Birdman avatar

1560 posts since 10/3/10

3 Sep 2020 18:12
When Nankid thread got bumped I thought it would be for this! Been making pizzas at least once a week during lockdown - helps that I’m WFH and have plenty of time during the day to sort dough between work stuff.

It’s really not that much of a ballache and the family seem to enjoy them. I use the recipes/methods that this guy (who is a certified nankid) posts - https://mypizzacorner.com/pizza-dough/

Recommend following his Neapolitan recipe but also the poolish dough recipe - if you want something easy with a decent puffy crust then it works perfectly.

I have a wooden peel that I bought cheap off Amazon for casting the pizzas into the oven, and I use the metal Ooni one for turning and removing them. Works well for me. Those are the only things I have other than a pizza cutter - I prove my dough in mixing bowls wrapped in plastic bags but probably should buy some containers!

A few recents (the one without cheese was a Cossaca).